Icelandic Snowflake Breads (laufabraud)
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 4 cups all purpose flour
- 2 cups milk, heated to boiling
- 1 tablespoon melted butter
- hot fat for frying powdered sugar (optional)
- In a bowl, combine flour, baking powder and sugar.
- Mix in the butter and hot milk until a stiff dough is formed.
- Turn out onto a lightly oiled surface and knead until smooth and cooled.
- Divide dough into four parts.
- Shape each into a ball.
- Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
- Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
- On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter.
- Place the rounds on the floured waxed paper.
- Chill 30 minutes.
- In a skillet, heat 2 inches of fat to 375°F to 400°F. Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.
- Fold the dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. In iceland a traditional tool called a laufabrauðsjárn is used. See the photo above.
- Fry the bread rounds, until golden brown, about 1 minute on each side.
- Remove and drain on paper toweling.
- While laufabraud is draining on paper towel press with heavy cutting board to flatten.
- Store in an airtight container in a cool place or in the freezer until ready to serve.
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